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"Hunger is the best sauce in the world."--Cervantes

Pernil Puerto Rican Pork Roast Recipe

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This recipe for Pernil Puerto Rican Pork Roast is from Grandma Suzette's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 4 -pound pork shoulder picnic or butt roast (preferably boneless)
8 to 10 garlic cloves (peeled)
Adobo (enough to rub all over the roast)
Salt
Directions:
Directions:
1. Preheat oven to 325 F.
2. With a pointed knife, stab 8 to 10 holes evenly around the roast, including the top, bottom and sides.
3. Push the peeled garlic cloves deeply into the holes.
4. Rub adobo all over the roast and into the holes.
5. Place the roast, fat side up and salt in a roasting pan .
6. Roast for 30 minutes per pound. The roast is finished when a meat thermometer, inserted in the thickest part of meat, reads 160 F.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
ADOBO is a seasoning:
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1/2 teaspoon Mexican oregano
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper

 

 

 

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